This recipe is very slightly adapted from the one in *<a href="https://www.amazon.com/Cuba-Cookbook-Madelaine-Vazquez-Galvez/dp/0714875767?tag=food52-20">Cuba: The Cookbook</a>* by Madelaine Vazquez Galvez and Imogene Tondre. It was a very popular meal at the Eco Restaurant El Bambú at the National Botanical Garden in Havana. Firm, not ripe, bananas are best for this recipe, as the honey will soften them a bit. And no one is stopping you from adding a handful of cacao nibs, either. And, if you're into add, add these bananas onto toast with peanut butter. There are endless ways to enjoy it.

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